There’s something magical about the scent of gingerbread wafting through the kitchen during the holidays. Pair that nostalgic aroma with a silky, rich layer of chocolate, and you’ve got a dessert that’s every bit as luxurious as it is heartwarming — this Vegan Gingerbread Chocolate Tart.
With a buttery spiced crust and a creamy chocolate ganache filling, this tart is perfect for gatherings, celebrations, or those quiet winter evenings when you just need something cozy and indulgent. Plus, it’s 100% plant-based, gluten-free optional, and deceptively simple to make — no fancy pastry skills required!
Recipe Info
| Field | Info |
|---|---|
| Category | Dessert |
| Prep Time | 25 minutes |
| Cook Time | 10 minutes |
| Servings | 8 slices |
| Calories | ~320 kcal per serving |
Ingredients You’ll Need
For the Gingerbread Crust:
- 1 ½ cups almond flour
- 2 tablespoons coconut sugar
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 3 tablespoons melted coconut oil
- 2 tablespoons maple syrup
For the Chocolate Filling:
- 1 cup full-fat coconut milk
- 1 cup vegan dark chocolate chips (or chopped chocolate)
- 1 teaspoon vanilla extract
- 1 tablespoon molasses (for that classic gingerbread warmth)
Step-By-Step Instructions
- Prepare the crust:
Preheat your oven to 350°F (175°C). In a bowl, mix almond flour, coconut sugar, ginger, cinnamon, nutmeg, and salt. Add melted coconut oil and maple syrup, stirring until a crumbly dough forms. - Form and bake the crust:
Press the mixture firmly into the bottom and sides of a tart pan. Bake for 8–10 minutes, or until golden and slightly firm. Let it cool completely before filling. - Make the chocolate filling:
Heat the coconut milk in a small saucepan over medium heat until it just begins to simmer (don’t boil). Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 1–2 minutes, then whisk until smooth and glossy. Stir in vanilla and molasses. - Assemble the tart:
Pour the chocolate mixture into the cooled crust. Smooth the top with a spatula and refrigerate for at least 3 hours, or until set. - Serve and enjoy:
Once firm, slice and serve with a dollop of coconut whipped cream or a sprinkle of cinnamon.
Helpful Notes & Tips
- No-bake option: Skip baking the crust and chill it in the freezer for 15 minutes before adding the filling.
- Make ahead: This tart keeps beautifully for up to 4 days in the fridge — perfect for prepping before a party.
- Gluten-free: Almond flour makes the crust naturally gluten-free. Just ensure your chocolate is certified GF.
- Texture tip: For a firmer set, reduce coconut milk slightly or chill overnight before serving.
Recipe Variations
- Mocha Twist: Add 1 teaspoon espresso powder to the filling for a coffee-chocolate flavor combo.
- Nutty Finish: Sprinkle chopped toasted pecans or hazelnuts on top before chilling.
- Peppermint Flair: Stir in a few drops of peppermint extract for a festive touch.
Serving Suggestions
- Serve chilled with a swirl of coconut whipped cream and a dusting of cocoa or cinnamon.
- Pair with a cup of spiced chai for an ultra-cozy evening.
- Garnish with candied ginger or chocolate curls for an elegant holiday dessert centerpiece.
Conclusion
This Vegan Gingerbread Chocolate Tart is proof that holiday desserts can be both wholesome and indulgent. With its creamy, rich chocolate filling and that irresistibly spiced crust, it’s the kind of treat that brings everyone — vegan or not — back for seconds. So, grab your whisk, light a candle, and make this cozy tart part of your winter traditions.